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immi Jajangmyeon

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immi Jajangmyeon


  • Author: Kevin Lee

Ingredients

Scale
  • 1 packet of  immi noodle
  • 1 ginger
  • 1 large onion
  • 1 zucchini
  • ¾ cup cabbage
  • 3 tbsp black bean paste
  • 1 tbsp oil
  • ¼ seasoning of immi, for broth
  • 1 cup of water, for broth
  • 1 tbsp cornstarch and ¼ cup of water

Instructions

  1. Cook immi noodles according to the instruction. Drain and set aside.
  2. Prepare the vegetables and chop ginger, onion, zucchini, and cabbage.
  3. Add the prepared vegetables to a pan. Sauté and toss the ingredients to mix.
  4. Next, in a separate pan, heat up cooking oil and put 3 tablespoons of black bean paste. Let it simmer for a few seconds.
  5. Transfer the sautéed vegetables into the pan with the black bean paste.
  6. For the broth, dissolve ¼ of seasoning from immi into 1 cup of water and pour it into the pan.
  7. Mix 1 tablespoon of cornstarch with ¼ cup of water until dissolved. Add it to the same pan.
  8. Allow the mixture to boil, then add the cooked immi noodles.